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Baked yoghurt with poached rhubarb and confit orange

Graham Hornigold's stunning baked yoghurt recipe is topped with tender sous vide poached rhubarb, confit orange and Chantilly cream. The yoghurt is sweetened with vanilla, cream and condensed milk before being baked gently until set.

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Mars macaron

Graham Hornigold pays homage to the classic chocolate bar in this inventive Mars Macaron recipe

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Lavender and honey macarons

Pastry chef Graham Hornigold's fragrant lavender and almond macaron recipe features a wonderful combination of floral lavender and sweet honey in a rich chocolate ganache filling.

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Raspberry and chocolate rose delice

Hakkasan Group executive pastry chef Graham Hornigold presents his spectacular raspberry and chocolate delice, a firm favourite at Yauatcha in London

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Raspberry and chocolate rose delice

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Cherry blossom macaron

Graham Hornigold combines cherry and orange blossom to create deliciously delicate macarons

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Crunchie macarons

Get that Friday feeling with Graham Hornigold's Crunchie macarons - a playful nod to the classic chocolate bar

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Jaffa Cake macarons

Graham Hornigold pays homage to the classic Jaffa Cake, in the form of beautifully made macarons

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